Shrimp Scampi with Angel Hair Pasta features juicy shrimp, garlic, white wine, and butter tossed with angel hair for a light meal. This classic Italian dish is quick and easy for busy weeknights, and pairs perfectly with garlic butter breadsticks and a fresh antipasto salad.
Why You'll Love This Angel Hair Pasta with Shrimp Scampi Recipe
The shrimp are cooked to perfection in a garlicky white wine sauce, and the spinach adds a touch of freshness. The angel hair pasta soaks up all the delicious flavors, and the whole dish is ready in under 30 minutes.
- Quick & Easy. This shrimp scampi angel hair pasta recipe is quick and easy to make.
- Versatile. You can serve it cold as a side of salad, or you can make it a heartier meal by adding some our Garlic Butter Breadsticks, and a soup, or side like our Air Fryer Toasted Ravioli.
- Delicious. This combination of juicy shrimp, savory scampi sauce, and fresh spinach and basil are simply delicious.
Ingredients Overview
This shrimp scampi with pasta combines tender shrimp, spinach, and cherry tomatoes with angel hair pasta in a garlicky, creamy sauce. Olive oil, garlic, cream, optional white wine, and a touch of pesto add flavor, finished with fresh basil and Parmesan for a quick, delicious dinner.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Shrimp Scampi Fettuccine
Angel hair pasta is the perfect pasta choice for this dish, as it is delicate and absorbs the sauce well. However, you can use any type of pasta you prefer!
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to the package directions.
- Dice the onion, mince the garlic cloves, and cut the cherry tomatoes in half.
Saute Garlic and Onion
- While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and diced onions and cook for 1 minute, or until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
Cook The Shrimp
- Add the white wine and pesto sauce to the skillet and cook for 2-3 minutes, and stir until combined well.
Thicken The Cream
- Add the heavy cream and stir, let simmer for a few minutes until it starts to thicken.
Stir in The Spinach, Tomatoes, and Basil
- Add the diced cherry tomatoes, spinach, and basil to the skillet and cook for 1 minute, or until wilted.
- Serve over angel hair pasta, or add the pasta to the skillet and toss to coat evenly. Top with grated Parmesan cheese and additional basil leaves. Season with salt and pepper, then then serve.
Serving Suggestions
This shrimp scampi angel hair recipe works year-round, light enough for summer nights yet hearty for winter dinners. Elegant enough for a romantic meal but simple enough for casual gatherings with friends.
Substitutions and Variations
Here are a few delicious variations using this shrimp scampi with angel hair pasta recipe:
- If you don't have white wine, you can substitute chicken broth or vegetable broth.
- You can also add other vegetables to this dish, such as mushrooms, zucchini, or bell peppers.
- You can substitute any type of pasta for the angel hair pasta in this recipe.
- If you don't like shrimp, you can use scallops, lobster, or fish fillets instead.
Tips for Success
- Use large shrimp for this recipe. Look for the 'colossal' size label for large, choice shrimp for this scampi recipe.
- To make sure the shrimp are cooked through, they should be opaque and pink all the way through.
- Garnish with fresh basil and lemon zest for a pop of color and flavor.
- If you want to make this dish ahead of time, you can cook the shrimp and sauce, and then store them in the refrigerator for up to 24 hours. When you're ready to serve, reheat the shrimp and sauce in a skillet over medium heat, and then add the pasta and toss to coat.
Storage Options
- This shrimp scampi recipe can be stored in the refrigerator for up to 3 days.
- You can also freeze this dish for up to 2 months. When you're ready to reheat, thaw the dish overnight in the refrigerator, and then reheat it in a skillet over medium heat until heated through.
- To reheat this dish in the microwave, place it in a microwave-safe bowl and heat on high for 2-3 minutes, or until heated through.
Related Recipes
- Baked Alfredo Spaghetti
- Homemade Spaghetti Seasoning Blend
- Cajun Chicken and Shrimp Alfredo
- Spaghetti with Garlic and Oil
- Homemade Meatballs with Marinara
Frequently Asked Questions
Yes, you can use frozen shrimp in this recipe. Just make sure to thaw them completely before cooking them.
Yes, you can make this recipe without wine. Simply substitute chicken broth or vegetable broth for the wine.
This scampi shrimp recipe is fairly low in calories and provides a high amount of protein and healthy fats, as well as a variety of vitamins and minerals.
More Delish Recipes
Get The Recipe!
Shrimp Scampi with Angel Hair Pasta
Equipment
- Pasta Cook Pot with Strainer
Ingredients
- 12 oz Angel Hair Pasta cooked according to package instructions
- 1 tablespoon olive oil extra virgin
- 4 cloves garlic minced.
- ½ onion diced
- ¼ cup white wine Optional
- 2 tablespoon Pesto sauce
- 1 cup heavy cream or half & half
- 1 lb raw shrimp Peeled and de-veined
- 1 pint cherry tomatoes halved
- ½ cup basil add as garnish and flavor
- 4 oz spinach washed and stems trimmed
- salt to taste
- black pepper to taste
- ½ cup Parmesan cheese as garnish
Instructions
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to the package directions.12 oz Angel Hair Pasta
- Dice the onion, mince the garlic cloves, and cut the cherry tomatoes in half.
- While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and diced onions and cook for 1 minute, or until fragrant.4 cloves garlic, 1 tablespoon olive oil, ½ onion
- Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.1 lb raw shrimp
- Add the white wine and pesto sauce to the skillet and cook for 2-3 minutes, and stir until combined well.¼ cup white wine, 2 tablespoon Pesto sauce
- Add the heavy cream and stir, let simmer for a few minutes until it starts to thicken.1 cup heavy cream
- Add the halved cherry tomatoes, spinach, and basil to the skillet and cook for 1 minute, or until wilted.1 pint cherry tomatoes, 4 oz spinach, ½ cup basil
- Serve over angel hair pasta, or add the angel hair to the skillet and toss to coat evenly. Top with grated Parmesan cheese and additional basil leaves. Season with salt and pepper, then then serve.salt, black pepper, ½ cup Parmesan cheese
Notes
- Use large shrimp for this recipe. Look for the 'colossal' size label for large, choice shrimp for this scampi recipe.
- To make sure the shrimp are cooked through, they should be opaque and pink all the way through.
- Garnish with fresh basil and lemon zest for a pop of color and flavor.
- If you want to make this dish ahead of time, you can cook the shrimp and sauce, and then store them in the refrigerator for up to 24 hours. When you're ready to serve, reheat the shrimp and sauce in a skillet over medium heat, and then add the pasta and toss to coat.
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